Haddock fillet with leek and spinach stuffing recipe

(71 ratings)

Haddock fillet with leek and spinach stuffing

Preparation Time15 mins
Cooking Time20 mins
Cost RangeNot

This dish features traditional ingredients served in a simple but colourful way. Haddock fillets are rolled around a creamy filling combining leeks, spinach and tangy, lemony goat's cheese which complements to fish to perfection.


  • 4 haddock fillets, skinned
  • 25g/1oz butter
  • Lemon
  • Filling
  • 25g/1oz butter
  • 3 leeks, trimmed, washed and shredded
  • 200g/7oz baby spinach leaves
  • 75g/3oz goat';s cheese
  • 75g/3oz fresh white breadcrumbs
  • 1/2tsp freshly grated nutmeg
  • Sea salt and ground black pepper




  1. Preheat oven to 200°C/400°F/gas 6. To prepare the filling, sweat shredded leeks in the butter for 2-3 mins to soften.
  2. Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher.
  3. Combine leek and spinach mix with remaining filling ingredients.
  4. Lay haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Dot with butter and lemon juice.
  5. Cover with wetted baking parchment and cook for 20 -25 mins until the fish is just cooked.

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